Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan chermoula sauce makes a great marinade and finishing sauce for grilled steak and seafood.
The traditional Egyptian breakfast of dried fava beans is also the national dish, eaten at all times of the day, in the fields, in village mud-houses, and in the cities. Restaurants serve it as a mezze,...
Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags of cranberries, the yield is only 3 cups because...
(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family...
On the buffet table, put the ham and mustard sauce next to the Caraway-Dill Biscuits so that your guests can make their own little sandwiches. Prepare the sauce one day ahead.